Effect of different ultrasonic power levels on the structure and functional properties of soybean protein hydrolysates-soybean hull polysaccharide (SPHS-SSPS) complexes

Food Chemistry 2026

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Authors: Lu Han, Bowen Xu, Ke Luo, S S Wang, Hong Song, Ziyang Jin, J H Liu, Xuewen Cheng, He Liu

DOI: 10.1016/j.foodchem.2026.150176

Cited by: 3

References: 50

Fields of Study & Subjects

Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Collagen: Extraction and Characterization

References 50